INSTRUCTIONS:
Preheat oven to 350 degrees. Butter pan. Heat 2 tablespoons of the butter in a
large skillet. Add the onion and saute till soft and translucent. Add the
garlic and saute for 1 minute. Add the remaining 2 tablespoons butter, then the
wild and cultivated mushrooms and saute until soft. Increase the heat and
continue to cook until most of the liquid has evaporated. Add the herbs, salt
and pepper, then set aside to cool slightly. Lightly whisk the eggs in a large
bowl. Add the milk and cream, whisking until blended. Add the mushroom mixture
and bread cubes. Season again and stir to blend. Bake the puddings for 35-40
minutes, or until the tip of a knife inserted in the middle of a pudding comes
out clean. For optimum flavor, serve warm or at room temperature. Refrigerate
for up to 2 days. To reheat, wrap puddings in aluminum foil, set in a preheated
325 degrees oven for about 10 minutes, or until hot.